Hot Buttered Soft Pretzels (10) (10)

DEFINITELY MAKING OVER AND OVER AGAIN!

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
2 1/4 tsp instant yeast
7/8 to 1 cup warm water

1. Beat everything until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough, place it in a bag, and allow it to rest 30 minutes.
2. While the dough is resting, prepare the "dip." Mix 1 cup boiling water with 2 tbsp baking soda, stirring until the soda is totally dissolved. Set the mixture aside to cool to lukewarm or cooler.
3. After the 30 minutes, transfer the dough to a lightly greased work surface.
4. Preheat oven to 475F. Prepare baking sheet(s) by spraying it with vegetable oil spray, or lining it with parchment paper.
5. Divide the dough into 8 equal slices (about 70g/2.5oz each)
6. shape each piece into a rough log and let them rest uncovered for 5 minutes.
7. Roll each piece of dough into a long thin rope, (28" to 30")and twist each rope into a pretzel.
8. Pour the baking soda/water mixture into a 9" square pan.
9. Place as many as you can fit into the pan with the mixture. Spoon the water over them; let them soak for 2 minutes before placing them on the baking sheet smooth side up.

• This baking soda "dip" will give the pretzels a nice, golden-brown color.
10. Sprinkle pretzels lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered for 10 minutes.
11. Bake the pretzels for 8 to 9 minutes, or until they're golden brown.
12. While the pretzels are baking, melt 3 tbsp butter. Unsalted is best if you're using salt on the pretzels.
13. Remove the pretzels from the oven, and brush them thoroughly with the melted butter

To Double:
- Amount of yeast remains the same.
- Salt is multiplied by 1.5
- Everything else is doubled.